Vegan Dark Chocolate Mousse

Whip up something loving for not just your sweetheart, but for all living beings by making this V-Day a Vegan-Day. The following dark chocolate mousse is so ridiculously delicious, there’s no way you’ll miss the dairy that loads most chocolate desserts.

And for all the fellas out there looking for a way to whew their special valentine, well then this one’s for you. If for some reason you’ve been off living on Mars for the past how many years of your life, let me fill you in— Chocolate is one of the many keys to a woman’s heart. (This secretly hold true for a lot of guys out there too, but they just don’t like to get all giddy and show it.) So get your butt in the kitchen and surprise your lovely lady with this easy-to-make dessert. No need to trudge off to the store and spend money on something pre-made. We all know homemade is more special and often tends to taste better too. Even if you’re prone to kitchen disasters, no worries. Put on your chef’s hat anyways. You really can’t go too wrong with dark chocolate, and besides, the recipe literally has just three quick steps: Melt, blend, refrigerate. If you can’t pull that off, well, no judging, but you should really treat yourself to a few cooking lessons. But seriously, this dessert is a piece of cake…or should I say, an easy-breezy, silky, smooth spoonful of mousse.

Add some vegan whipped cream and a handful of fruit, and you’re looking at one sexy after-dinner dessert. If nothing else, you”ll at least win your lover’s taste buds with this one.

Vegan Dark Chocolate Mousse

(Serves 5)

-1 package Nasoya Creations Silken Style Dark Chocolate Tofu
-2 cups bittersweet chocolate chips
-1 tsp. vanilla extract
-1/3 cup espresso coffee or strongly-brewed coffee
-1 Tbsp. maple syrup
-Vegan whipped cream
-Fruit, handful of your choice (Bananas, Blueberries, Raspberries, Strawberries, etc.)
-Shaved chocolate, optional

Melt the chocolate and coffee in a double boiler, or create your own by placing a small metal bowl atop a pan of simmering water. Stir in vanilla. Remove from heat, and place in food processor along with tofu and maple syrup. Process until smooth.

Place in bowl or divide among 5 ramekins and refrigerator for at least two hours. Flavor improves upon refrigeration and consistency becomes denser. However, if you want a lighter mousse, feel free to skip the refrigeration step. Serve with sliced fruit and a dollop of whipped cream. Shave chocolate on top, if desired.